Best 12 Roast Salmon Recipes

ROAST SALMON WITH BALSAMIC VINEGAR

Steps:

• Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
• Preheat an oven to 450 degrees F (230 degrees C).
• Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY

Steps:

• Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
• Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD

Steps:

• Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20-25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.
• While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
• Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
• Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).
• Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.
• Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
• Do Ahead
• Salmon can be roasted and green beans can be marinated 1 day ahead; cover and chill separately. About 45 minutes before serving, remove green beans from the fridge and let sit at room temperature to warm up a bit. Radishes can be sliced 1 day ahead; keep chilled.

ROAST SALMON WITH SWEET CHIPOTLE GLAZE AND HOMINY PUREE

Steps:

• Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
• Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.
• Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.
• Divide hominy between 2 plates, top with salmon, and serve.

FETA SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
• Add the scallions and spinach and combine well.
• Spread the mixture evenly over 1 salmon fillet (The filling will be about 3/4-inch thick).
• Top with the second salmon fillet.
• Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan.
• Bake for 20 minutes; test for doneness with a toothpick.
• To serve, slice carefully with a sharp, serrated knife.
• Enjoy!

STUFFED ROAST OF SALMON

Steps:

• -------Stuffing----------.
• Combine rice and sour cream.
• Set aside.
• In a frypan melt butter.
• Add shallots and caramelize.
• Add wine and deglaze pan.
• Add apricots, let them plump up a bit and absorb some wine.
• Add walnuts allspice, cumin and dry mustard.
• Bring to bubble, simmer 2 or 3 minutes, while stirring.
• Add rice and sour cream mixture.
• Simmer just until rice and sour cream are heated.
• Stir well and set aside.
• I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around).
• It was almost as good.
• ---------Roast Salmon----------.
• Wash and scale salmon, remove fins.
• Dry thoroughly with paper towel.
• cut lemon in half and sprinkle juice of half lemon on inside of cavity.
• Sprinkle cavity with salt and pepper.
• Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet.
• Fill the cavity with stuffing.
• Any stuffing left over can be circled around the outside of the salmon.
• Sprinkle the top of the salmon with the juice of the 2nd half of lemon.
• Dot the top with butter.
• Wrap the aluminum foil tightly as if to freeze.
• Bake in 450°F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness.
• If you would rather, omit lemon and replace with 1/2 cup of dry white wine.
• Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.

ROAST SALMON PROVENçAL

Steps:

• Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil. Bake 20 minutes.
• Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables. Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.

ROAST SALMON AND ASPARAGUS SALAD

Steps:

• 1. Heat oven to 400 degrees. Place asparagus spears in one side of a shallow greased roasting pan. Arrange salmon fillets, skin-side down, next to asparagus. Drizzle 1 tablespoon of the oil over asparagus and salmon; sprinkle with ¼ teaspoon of the salt and pepper to taste. Roast until salmon is cooked through, about 10 minutes. (If salmon is done but asparagus is still hard, remove salmon and set aside; roast asparagus 5 minutes.) Set asparagus and salmon aside to cool to lukewarm, about 15 minutes. 2. Arrange 1 cup of the salad greens on each of two plates; top with half of the asparagus spears. Remove salmon skin, if desired; place salmon fillets over asparagus. Combine remaining 1 tablespoon of the oil, chicken broth and lemon juice in a bowl. Stir in dill, remaining ¼ teaspoon of the salt and 1?8 teaspoon of the pepper. Spoon over salads. NUTRITIONAL INFORMATION Serving size: Calories 379 Calories from Fat 57 Total Fat 24g Saturated Fat 3g Cholesterol 90mg Sodium 747mg Total Carbohydrates 6g fiber 3g

ROAST SALMON WITH SPICED COCONUT CRUMBS

Steps:

• UP TO A DAY AHEAD:.
• Melt the butter in a medium pan, add the cardomom and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
• Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.
• TO SERVE:.
• Turn the oven to conventional 200°C (390°F)/gas 6/fan 180°C (390°F). Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

ROAST SALMON

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Scrape the scales off the fish. Slit and gut it. Combine the butter and mace and spread half on the inside cavity. Chop the leek or onion finely and mix with the herbs. Stuff into the salmon. Either sew up the fish or fasten with the skewers. Place on a baking tray, and spread with the rest of the butter and mace. Pour over a glass of white wine and sprinkle with cloves, pepper, and salt. Cover with foil and bake for 30 to 45 minutes depending on the size of the fish. Pour the fish juices over to serve.

INDIAN-SPICED ROAST SALMON

Steps:

• Preheat oven to 425°. Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish. Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish. Yield: 4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture) NUTRITION PER SERVING CALORIES 300(40% from fat); FAT 13.2g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 38.7g; CHOLESTEROL 88mg; CALCIUM 107mg; SODIUM 403mg; FIBER 0.3g; IRON 0.8mg; CARBOHYDRATE 4.3g Karen Levin Cooking Light, JUNE 2004

ROAST SALMON WITH LIME SALSA

Steps:

• directions 1. Preheat the oven to 425°. Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the lime sections into the bowl. Cut each section crosswise into quarters. Return the limes to the bowl and stir in the onion, cilantro and jalapeño. Add 1 tablespoon of the oil, the sugar and a pinch of salt and toss well. 2. Heat the remaining 1 tablespoon of oil in an ovenproof skillet until shimmering. Season the fillets on both sides with salt and pepper and add to the skillet, skinned side up. Cook over moderately high heat until golden brown on the bottom, about 2 minutes. Transfer the skillet to the oven and roast the salmon for 5 minutes, or until just cooked through. Transfer to 4 dinner plates, spoon the salsa on top and serve.